Preheat oven to 325 degrees F (165 C) and line 1 large or 2 small baking sheets with parchment paper (adjust a number of baking sheets if altering batch size).

Add dry ingredients to a food processor or a mixing bowl and process or whisk until thoroughly combined.

Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a semi-sticky dough that’s moldable with your hands and not crumbly. It shouldn’t need more than 5 Tbsp (amount as original recipe is written // adjust if altering batch size).

Remove from the processor or mixing bowl and form into a loose ball with your hands. Transfer to a clean surface lined with wax or parchment paper. Lay another sheet of parchment paper or wax paper on top and use a rolling pin to roll the dough out into a rectangle slightly less than 1/8th inch thick (see photo).

Use a knife, a pizza cutter, or a small cookie cutter to cut the dough into squares (or circles). Makes about 60 squares (amount as original recipe is written // adjust if altering batch size).

Transfer the parchment paper with the cut dough to a baking sheet and pop in the oven.

Bake for 16-22 minutes or until slightly golden brown (be careful not to burn). Remove from the oven and let them cool.